Oat-rageous Cookies Recipe

5 1
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Oat-rageous Cookies Recipe

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5 1
Publisher Photo
I simply love oatmeal cookies. I've added a variety of different goodies to the batter and think this combination is by far the best. It's especially tasty in autumn.
MAKES:
27 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
27 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup English toffee bits or almond brickle chips

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 4-1/2 dozen.
Originally published as Oat-rageous Cookies in Best of Country Cookies 1999, p23

Nutritional Facts

2 each: 171 calories, 9g fat (3g saturated fat), 9mg cholesterol, 97mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup English toffee bits or almond brickle chips
  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
  2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 4-1/2 dozen.
Originally published as Oat-rageous Cookies in Best of Country Cookies 1999, p23

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